Mexican recipes reflect colourfulness, a tone of festivity and variety in flavours. The warm climatic conditions and ethnic differences of the region have a played a key role in shaping cooking habits.
Past conquests have a led to a considerable influence of Spanish cooking. While its roots lies in the local staples of the Mayan Indians of the Yucatan Peninsula.
The staples of a Mexican diet include
Tortillas a type of pancake made from wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be used as a taco, tostada.
They all are topped or filled with a variety of stuffing's both vegetarian and meat based and served usually with a dipping sauce such as guacamole, salsa, chipotle etc.
Chipotle Bean Dip
These are smoked jalapeno chili peppers also known as 'chili ahumado'. These chillies are usually a dull greyish tan to coffee colour and measure 2-4 inches in length and 1 inch breath.
1 tbsp - Olive oil
3/4 cup - Black beans/pinto beans drained
1/4 cup - Rice (white or brown) cooked
1 No - Spring white onions finely diced
2 tbsp - Chipotle Tabasco sauce
2 No - Garlic clove minced
1/2 tsp - Parsley leaves minced
Salt to taste
Bring a pot of water to boil add the rice and cook till tender.
Wash rinse and soak the beans overnight.
Bring a pot of water to boil add the beans and bay leaf simmer and cook till tender. Drain and set aside. Alternatively, steam in a pressure cooker.
Heat oil in a pan add onion, garlic and cook.
Add the beans and seasoning and mix well.
Stir in the chipotle sauce.
Add over rice. Garnish with lettuce and serve.